Easy Chicken Pot Pie

This "Foodie Friday" here's a recipe where leftover chicken and frozen veggies can help this chicken pot pie come together quickly.

Makes 6 servings

Ingredients

• 1 2/3 cups frozen mixed vegetables (thawed)
• 1 cup cooked chicken (cut up)
• 1 can cream of chicken soup, low-fat (10-3/4 ounce, condensed)
• 1 cup baking mix, reduced-fat (example: Bisquick)
• 1/2 cup milk (non-fat)
• 1 egg

Instructions

1. Wash hands with soap and water.
2. Preheat oven to 400°F.
3. Mix vegetables, chicken, and soup in an ungreased, 9-inch pie plate
4. Stir the remaining ingredients in a mixing bowl with a fork until blended. Pour over vegetables and chicken into a pie plate.
5. Bake for 30 minutes or until golden brown.
6. Let cool for 5 minutes and serve.

For nutrition information, please visit Easy Chicken Pot Pie at MyPlate.gov

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